Meringue Birch Twigs

Meringue Birch Twigs
SUMMARY – light and tasty. Gluten-free! Easy to assemble, harder to execute. Prettier than grisini.

beating-wggwhites
I always seem to have extra egg parts. Either I need a bunch of yolks or a bunch of whites. Never at the same time, of course. BTW egg parts freeze well, in case you can’t use up your extras within a reasonable time frame. Luckily I had a mason jar in the freezer full of extra egg whites. No need to create more extra yolks!

soft-peak
FYI – I learned this fact at a Paleo baking class I took last week. Eggs are not dairy. That is all.

almosr-glossy
Making the meringue was the easy part. Beat egg whites with cream of tartar? Check!

Add sugar slowly? Check!

adding-flavor
Add flavoring? I used coconut. Beat some more? Check!

finished-meringue
Put meringue in pastry bag? Check! Line baking sheets, one with parchment and one with my solo Silplat. Check!

piped-twigs
Surprisingly, piping was easy, too! Put them in the oven, bake, cool. I also let them sit overnight. Why? Because trying to move them off the sheets broke them. Yikes.

into-the-oven
The next day, I gingerly loosened them off the parchment paper and put them between the twigs on the Silplat to drizzle the chocolate.

chocolate-added
More problems. I seriously couldn’t get them off the sheet without breaking. Don’t use a Silplat with these. Use parchment.

birch-kindling
Needless to say, my twigs look a more like kindling than branches. They are still super cute and taste really good, but they are certainly not tall enough to display in a vase. Sad face.

birch-kindling2
With that in mind, I would use a larger tip. They wouldn’t be as thin but I could get them off the sheets!

1 comment

  1. They look wonderful! Like a painting. I used a bigger tip because it came with the kit and they still broke. Not sure why spraying the parchment paper wasn’t allowed unless it would cause them to spread.

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